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1 chopped onion
1 tbsp olive oil
1 red kidney beans
1 can chopped, skinned tomatoes
Chilli powder or fresh chilli, add to taste
Salt and pepper
How to do it:
1. Mix mince, onion, and olive oil in a soufflé bowl with a fork. Cover and steam at full
effect for about 5 min.
2. Take out the bowl and loosen up the meat with a spoon. Drain the kidney beans and
mix them with the meat.
3. Add the chopped tomatoes and spices. Mix thoroughly.
4. Cover the bowl and place it in the microwave oven at full effect for approximately
7 min.
5. Allow the dish to rest for 5 min.
Serve with a good loaf of bread.
Stuffed Savoy cabbage (2 pers)
4 large Savoy cabbage leaves
How to do it:
1. Rinse the Savoy cabbage leaves, put them in a tray and cover with wrap.
2. Steam the cabbage leaves at full effect for about 1 min. until the leaves are tender.
Stuffing:
250 g veal mince
1 egg
3 finely chopped mushrooms
2 tbsp flour
Salt and pepper
1 tsp veal stock
2 ½ dl water
How to do it:
1. Mix the stuffing with egg, mushrooms, flour, and salt and pepper and pour it into the
four cabbage leaves. Fold them up like small packages.
2. Put the packages in an oval tray.
3. Dissolve the veal stock in a bowl with 2½ dl water in the microwave oven for 2 min.
at full effect.
4. Pour the stock into the tray with the packages, place the tray in the microwave oven,
and cook at full effect for 8 min.
5. Allow the dish to rest for 5 min. (covered).
Serve with boiled potatoes.
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